adapted from: Buns In My Oven
1 Tbl. extra virgin olive oil
1 c. long-grain rice
2 c. low-sodium chicken broth
2 Tbl. butter, opt.
1 med. or 2 sm. zucchini, grated (I added around 1 - 1 1/2 cups)
1 c. shredded sharp Cheddar cheese
1/2 tsp. garlic powder, opt.
salt and pepper
splash of milk, as needed (I added 2-3 Tbl.)
Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, until golden. Add the chicken broth and bring to a boil. Turn heat to low and cover. Cook 15-20 minutes or until liquid is mostly absorbed. Stir in the butter, grated zucchini, shredded cheese and garlic powder. Cover and let sit 5 more minutes. Taste and add salt and pepper, if needed and add a little milk if you would like it creamier. Serves: 4
Jenn's Notes: I forgot to add the butter and garlic powder and it still tasted yummy. I used Medium Cheddar and my rice only had a slight cheesy flavor. I chose not to peel my zucchini, but if you want it to be a little more hidden, you could peel yours.